Simon Rimmer served up a tasty roasted butternut squash with Thai curry sauce on Sunday Brunch.

The ingredients are: 1 butternut squash, cut into wedges (skin on) and Oil and salt and pepper to roast.

For the sauce : Paste 3 red chillies, 1 shallots, 2 cloves garlic, Piece ginger –25mm, 2 stalks lemon grass, 4 lime leaves, Pinch cinnamon, Pinch turmeric, Salt, Splash of oil, 15g palm sugar, 5 black peppercorns – dry fry and grind, 5g cumin seeds – dry fry and grind, 5g coriander seeds – dry fry and grind, 2tsp tomato puree, Tsp tamarind, 1 tin coconut milk, Garnish with toasted pumpkin seeds, lime, coriander and sliced red chillies.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.